Abstract
The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, and Ligilactobacillus salivarius exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and 1H-NMR, data from the principal component analysis (PCA) showed that L. fermentum and L. reuteri were highly correlated with Le. mesenteroides in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, L. fermentum and L. reuteri can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.
Highlights
IntroductionKimchi is a traditional Korean fermented vegetable made by fermenting salted cabbage, radish, and cucumber with various spices, including red pepper powder, garlic, ginger, and other ingredients [1]
Based on the results of the above experiments, five strains capable of growing in simulated kimchi juice (SKJ) at at low temperature were selected as possible candidates as kimchi probiotic starters, low temperature were selected as possible candidates as kimchi probiotic starters, namely, namely, L. fermentum, L. reuteri, L. rhamnosus, L. paracasei, and L. salivarius
No differences were observed in the textural properties of cabbages between kimchi samples at optimal acidity, and the results indicated that the addition of starter did not significantly affect the physical properties of the kimchi (p < 0.05)
Summary
Kimchi is a traditional Korean fermented vegetable made by fermenting salted cabbage, radish, and cucumber with various spices, including red pepper powder, garlic, ginger, and other ingredients [1]. Natural fermentation with unsterilized raw materials leads to the growth of various microorganisms, including lactic acid bacteria (LAB), resulting in inconsistent quality of kimchi, which may hamper the commercial production of high-quality products [2,3]. The use of starter cultures in the manufacture of kimchi has been considered an alternative to solve these problems [4]. Applying a starter culture to kimchi has several advantages, such as uniform quality, enhanced sensory characteristics, extended shelf-life, and functional properties of the kimchi product [5,6].
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